Meatball & Vegetable Slow Cooker Soup

We are right in the middle of a major blizzard here in Virginia! They’re calling for 24-30″ of snow. So what is better on a cold, snowy day than a crock pot full of warm, delicious soup?

Veggie Soup

This soup is packed with veggies and simple to prepare the night before, or even freeze ahead of time. It is a “tomato based” soup, so to speak, but it cheats with spaghetti sauce, rather than crushed tomatoes or tomato paste. To me, it tastes very reminiscent of Olive Garden’s minestrone soup with I absolutely LOVE. This was a real hit, and we have TONS of leftovers to keep us full and warm throughout this snowstorm. Let’s just pray we don’t lose power…

What you need:

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  • 1 lb small frozen meatballs, thawed
  • 3 cups frozen green beans, thawed
  • 1 zucchini, chopped
  • 3 large carrots, peeled and chopped
  • 1 can kidney beans
  • 4 cups chicken broth
  • 24 oz. pasta sauce
  • Onion flakes and salt & pepper to taste

What to do:

Just thaw your frozen items the night before in your refrigerator, and dumb everything into your slow cooker. Give it a good stir. Cook on low for 8 hours.

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I channeled my inner Olive Garden and sprinkled a bit of cheese on my bowl, and even considered eating it with a side of garlic bread. My husband loved this soup too, and so did our spoiled little dog. To those of you experiencing “The Blizzard of 2016,” stay safe, warm, and full!

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